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Cooking with Wine ~ Chef Malcolm Jessop (6/24/17)

$175.00

As much as we enjoy wine as a beverage, it is also a useful ingredient in cooking, either for braising, deglazing or as a marinade. Wine adds an acidic component to food, which brings forth the flavors of other ingredients in the dish and adds what is often described as brightness. In this class we will also discuss the great food and wine pairings, and how it can be a great table condiment. Some of the dishes we will prepare may include:

Spicy sausage crostini with port wine and red onion marmalade,
Mussels in white wine, saffron and Dijon mustard,
Chicken braised with Reisling, leeks and mushrooms,
Pork Saltimbocca scalopini with prosciutto and sage,
Frascati broccoli, with garlic and citrus
Polenta torte with Zinfandel macerated berries.

Cheers!

7 in stock

Product Description

Hands-on cooking class 4-8pm, $175 – includes dinner with 2 wine pairings, a SCS logo apron & a set of recipes, 14 person max

Malcolm Jessop comes to the Silverado Cooking School with over 30 years of experience in fine dining restaurants and hotels. A graduate of Westminster Culinary School, he completed a 4-year apprenticeship at London’s Grosvenor House. It was in his two-year stay in France that he truly learned to appreciate cooking with the freshest seasonal ingredients from local farmers markets. He has moved here from Chicago with experience in food development, teaching cooking, and catering private events. He is a wonderful addition to the Silverado Cooking School.

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